Pot Roast
Pot Roast
Slow Cooker
2 tbsp. unsalted butter
1 tbsp. olive oil
1 onion (cut into wedges)
3 lb. rump roast
3 carrots (peeled and thinly sliced)
3 white potatoes (cubed)
2 bay leaves
1/2 tsp. salt
2 packets (1.4 oz.) onion soup mix
1 tbsp. cornstarch
In a skillet, heat the butter and oil, add in the onion and beef; brown the beef on all sides. Add the beef and onion to the slow cooker. Surround the beef with the carrots, potatoes and bay leaves; sprinkle on salt. In a small bowl, combine the soup mix with 3 cups boiling water and stir until smooth. Pour the soup mixture over the beef and vegetables in the Slow Cooker and cover; cook on HIGH until the meat is very tender; 3 1/2-4 hours. In a pan, combine the cornstarch and 1 tsp. water; stirring to form a paste. Add in 2 cups hot liquid from the Slow Cooker and bring to a boil; stirring until thickened. Slice the meat and top with the veggies and gravy. Serve.
*Johnna’s tip: We love a good pot roast:-) It is the easiest and most efficient thing to do especially when you have a large family to feed. Plus, you get your meat, potatoes and veggies all in one pot. Also, feel free to try a top round or a brisket for your meat instead of the rump roast…they work out just as well;-)
Slow Cooker
2 tbsp. unsalted butter
1 tbsp. olive oil
1 onion (cut into wedges)
3 lb. rump roast
3 carrots (peeled and thinly sliced)
3 white potatoes (cubed)
2 bay leaves
1/2 tsp. salt
2 packets (1.4 oz.) onion soup mix
1 tbsp. cornstarch
In a skillet, heat the butter and oil, add in the onion and beef; brown the beef on all sides. Add the beef and onion to the slow cooker. Surround the beef with the carrots, potatoes and bay leaves; sprinkle on salt. In a small bowl, combine the soup mix with 3 cups boiling water and stir until smooth. Pour the soup mixture over the beef and vegetables in the Slow Cooker and cover; cook on HIGH until the meat is very tender; 3 1/2-4 hours. In a pan, combine the cornstarch and 1 tsp. water; stirring to form a paste. Add in 2 cups hot liquid from the Slow Cooker and bring to a boil; stirring until thickened. Slice the meat and top with the veggies and gravy. Serve.
*Johnna’s tip: We love a good pot roast:-) It is the easiest and most efficient thing to do especially when you have a large family to feed. Plus, you get your meat, potatoes and veggies all in one pot. Also, feel free to try a top round or a brisket for your meat instead of the rump roast…they work out just as well;-)
Picture source: http://www.ohiosignature.com/photoGallery.htm
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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